There are macaroons and then there are these effin amazing cardamom coconut macaroons.
I was recently auto-added into a social media collaboration group by a friend of mine. Which, for those of you that have ever done a social collab…they can be a whole different level of “woo girl”. Which, if you’ve read any of my rants, I’m not best suited for. But none the less, there I was. And to make matters worse, the theme was coconut creations.
I like coconut just fine, but there aren’t Punjabi recipes that have coconut, and the theme of this blog is all things Punjabi. I knooow you’re now Googling to prove me wrong. But let me say this, sure you can add coconut to your lasagna, that don’t make it Italian. Similarly, we DON’T add coconut to food in Punjab. Our idea of using coconut is cutting of the top, sticking in a straw, and saying ta-da. So it was time to ponder and thus were born my cardamom coconut macaroons.
So, is a macaroon a cookie or a cake? These are the questions Google doesn’t clearly answer. All I know is they’re either yummy coconut mounds of joy. Or the dry hacking death that will soon follow after biting into a dry macaroon.
So you may say what makes this coconut macaroon so much better than others? Well my friend, firstly, if you’ve known a real Punjabi, you’ll know when I say this is the most Punjabi version of one, I speak the truth. It’s coconut, condensed milk, and cardamom. Sure there’s other stuff. But it’s all about the condensed milk. We are obsessed with condensed milk in Punjabi!l Literally eat it on anything and everything. Toast? Sure. Fruit? Obviously. In desserts? Duh. Just with a spoon? Oh yea. The condensed milk makes these macaroons so creamy, chewy, moist, and delicious beyond belief.
I really couldn’t believe just how great these cardamom coconut macaroons really are. They’re sweet but not overly saccharine at all. They’re crisp on the outside, chewy on the inside, and just amazing with ginger tea or coffee. The best part about the condensed milk in this recipe is that it stops the macaroons from being overly dense or dry. We’ve all had a macaroon that felt like dried out shredded coconut paper weights. These are definitely not those. Oh and they’re insanely easy to make. Literally mix the ingredients together, whip your egg whites till you have medium-stiff peaks, fold it all together, and bake. It couldn’t be any easier if I tried. And seriously, you’ll love them.
Oh will you look at that. Apparently, the “woo” hasn’t worn off yet. I’m so damn peppy that it’s annoying. It could also be the fact that I’ve had quite a few of these little tasties and a little too much caffeine. WOOOOO!
Cardamom Coconut MacaroonsCourse: Sweets, DessertCuisine: Punjabi Fusion, AmericanDifficulty: Easy
14 ounces unsweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
2 tsp cardamom, ground
- Preheat the oven to 325 degrees F.
- Prepare 2 baking sheets with parchment paper and baking spray.
- Combine the coconut, condensed milk, and vanilla in a large bowl.
- Using a hand mixer or electric mixer whip the egg whites, cardamom, and salt until they make medium-firm peaks.
- Carefully fold the egg whites into the coconut mixture.
- Drop batter onto sheet pans lined with parchment paper using 1 heaping tablespoon per drop. Try and gently form the mounds so the cookie retains it’s shape.
- Bake for 20 minutes, or until golden brown.
- Cool and serve.